KEEPING IT CLASSIC
While many may be enticed by the plethora of unique toppings out there, New York Pizza & Pasta specializes in more authentic pies. The Naples- based restaurant is owned by Max and John Maffei, two brothers with Italian heritage that runs deep through their veins.
Growing up in Brooklyn, they became familiarized with the native cuisine through their father’s many pizzerias scattered about the city. Hence the name of the restaurant they own today.
The eatery’s bestseller is the margherita— fresh buffalo mozzarella, sliced tomatoes, baked and topped with fresh basil and olive oil— but all pizzas are prepared with the same dedication and attention to detail.
“We serve fresh dough and all fresh ingredients on a thin crust,” Phyllis Maffei, Max’s wife, says.
The thin- crust style is signature to New York, and the restaurant’s overall generous portions reflect those found in many parts of Italy. “We’re original,” Phyllis adds. “We’re true Italian here.” Of course, New York Pizza & Pasta also sells decadent specialty pies, such as the NY Ribeye Cheese Steak, topped with American and mozzarella cheese, onions, peppers and mushrooms, sans sauce; and offers toppings ranging from shrimp to capers and green olives. But, when you’re craving something a touch more traditional, few know how to perfectly combine such simplistic ingredients than the people who have practiced doing so all their lives. 239- 594- 3500, newyorkpp. com